362 CUSTARDS, CREAMS AND DESSERTS.
ANOTHER CHARLOTTE RUSSE.
Two TABLESPOONFULS of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream stiff in a large bowl or dish ; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold, add the whipped cream, a spoonful at a time. Sweeten with powdered sugar, flavor with extract of vanilla. Line a dish with lady-fingers or sponge cake ; pour in cream and set in a cool place to harden. This is about the same recipe as M. Parloa's, but is not as explicit in detail.
PLAIN CHARLOTTE RUSSE. No. 1.
MAKE a rule of white sponge cake ; bake in narrow shallow pans. Then make a custard of the yolks after this recipe. Wet a saucepan with cold water to prevent the milk that will be scalded in it from burning. Pour out the water and put in a quart of milk, boil and partly cool. Beat up the yolks of six eggs and add three ounces of sugar and a saltspoonful of salt; mix thoroughly and add the luke- warm milk. Stir and pour the custard into a porcelain or double saucepan and stir while on the range until of the consistency of cream ; do not allow it to boil, as that would curdle it; strain, and when al- most cold add two teaspoonfuls of vanilla. Now, having arranged your cake (cut into inch slices) around the sides and on the bottom of a glass dish, pour over the custard. If you wish a meringue on the top, beat up the whites of four eggs with four tablespoonf uls of sugar ; flavor with lemon or vanilla, spread over the top and brown slightly in
PLAIN CHARLOTTE RUSSE. No. 2.
PUT some thin slices of sponge cake in the bottom of a glass sauce dish ; pour in wine enough to soak it ; beat up the whites of three eggs until very light; add to it three tablespoonf uls of finely powdered sugar, a glass of sweet wine and one pint of thick sweet cream; beat it well and pour over the cake. Set it in a cold place until served.
NAPLE BISCUITS, OR CHARLOTTE RUSSE.
MAKE a double rule of sponge cake ; bake it in round deep patty- pans ; when cold cut out the inside about one-quarter of an inch from the edge and bottom, leaving the shell. Replace the inside with a cus-